2. Sprouted Bread: History

We have archeological evidence of the existence of bread dating as far back as 8,000 BCE. Our Stone Age ancestors stored grains, and the kernels would sometimes begin to germinate and produce sprouts. The foragers could not afford to dispose of these sprouted seeds, so they ground them into flour for baking along with the ungerminated grains. They baked flatbreads out of ancient cereals such as barley, spelt, sorghum, maize, einkorn, farro, millet, rice, and amaranth.

history sprouted grain bread

wichatsurin / Getty Images


More on Facty Health


This site offers information designed for educational purposes only. You should not rely on any information on this site as a substitute for professional medical advice, diagnosis, treatment, or as a substitute for, professional counseling care, advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other healthcare professional.